Preservation of mango fruit quality using fucoidan coatings

Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

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Agriculture, Biochemistry, Food Science +14

Antioxidant activity of different molecular weight sulfated polysaccharides from Ulva pertusa Kjellm (Chlorophyta)

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Life Sciences, Biochemistry, Food Science +16

Fucoidans as a natural bioactive ingredient for functional foods

Thanh‐Sang Vo, Se‐Kwon Kim · Journal of Functional Foods · 2012 · 228 citations · Full text

Life Sciences, Food Science, Nutritional Sciences +15

Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit

Pornchan Jongsri, Teerada Wangsomboondee, Pranee Rojsitthisak et al. · LWT · 2016 · 210 citations

Agriculture, Food Science, Horticultural Sciences +17

Effect of chlorogenic acid on hydroxyl radical

Lun‐Yi Zang, Greg Cosma, Henry Gardner et al. · Molecular and Cellular Biochemistry · 2003 · 144 citations

Life Sciences, Biochemistry, Chemistry +7